Checklist template

Deli and prepared foods operations for grocery stores

A ready-to-use checklist with 120 items in 6 sections, covering Service counter, Slicing, Hot foods, Cold case, Dating, Sanitation. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 6 Sections
  • 120 Items
  • 103 Yes / No checks
  • 6 Scored ratings
  • 133 Points

Use this template How audits work

1. Service counter 20 items

  1. Number of customers waiting at the deli counter on arrival Number
  2. Time to be served for an order placed during the visit (minutes) Number
  3. Customers are acknowledged within the time set by company standard, or the take-a-number system is working Yes / No 1 pt
  4. The employee asks how thick the customer wants the slices Yes / No 1 pt
  5. The first slice is shown to the customer for approval Yes / No 1 pt
  6. Sliced orders weighed during the visit were within the company tolerance of the weight requested Yes / No 1 pt
  7. A sample slice is offered when a customer hesitates between products Yes / No 1 pt
  8. Meats and cheeses in the service case have the cut face covered with film Yes / No 1 pt
  9. Brand labels of meats and cheeses in the service case face the customer Yes / No 1 pt
  10. Each meat and cheese has a tag showing its name and price per lb or per 100 g Yes / No 1 pt
  11. Ingredient and allergen information for every bulk item can be shown to a customer on request Yes / No 1 pt
  12. Bulk salad bowls are level, with wiped rims and no dried edges Yes / No 1 pt
  13. Each bulk salad has its own serving spoon Yes / No 1 pt
  14. The scale tare is set for the container or bag in use Yes / No 1 pt
  15. The scale label shows the product name, weight, price, ingredients and allergens Yes / No 1 pt
  16. Phone, kiosk and online deli orders due during the visit were ready at the promised time Yes / No 1 pt
  17. Employees asked could name this week's deli ad items Yes / No 1 pt
  18. Party tray orders for the next 3 days are written up with the pickup time and the person assigned Yes / No 1 pt
  19. Containers, bags, deli paper and label rolls are stocked at every scale Yes / No 1 pt
  20. Service at the deli counter Rating
    • Prompt and attentive 5 pts
    • Attentive but slow 3 pts
    • Slow and indifferent 1 pt

2. Slicing 19 items

  1. Every slicer has its blade guard and ring guard in place Yes / No 1 pt
  2. The thickness dial is returned to zero after each use Yes / No 1 pt
  3. Slicers in continuous use are cleaned and sanitized at least every 4 hours Yes / No 1 pt
  4. The slicer cleaning log shows the times cleaned today, with initials Yes / No 1 pt
  5. The slicer is taken apart for cleaning as the manufacturer's instructions show, including the carriage and sharpener Yes / No 1 pt
  6. A slicer inspected during the visit had no food residue behind the blade guard or under the carriage Yes / No 1 pt
  7. Slicer seals and gaskets are intact, with no cracks or missing parts where food can lodge Yes / No 1 pt
  8. Cut-resistant gloves are worn to clean the slicer blade Yes / No 1 pt
  9. Cheese and meat are sliced on separate slicers, or the slicer is cleaned between them Yes / No 1 pt
  10. Raw or cook-before-eating products are never sliced on the ready-to-eat slicers Yes / No 1 pt
  11. Slices come off the slicer clean, without tearing or shredding Yes / No 1 pt
  12. Slicers are operated only by trained employees of the age required by local regulation Yes / No 1 pt
  13. Slicer training records are kept at the store Yes / No 1 pt
  14. The end weight or food grip is used for end pieces Yes / No 1 pt
  15. Ends and pieces are bagged and priced for sale, or recorded as shrink Yes / No 1 pt
  16. Pre-sliced packs for the grab-and-go case are sliced in the quantities on the production plan Yes / No 1 pt
  17. Product goes back into the case right after slicing, with nothing left on the slicer Yes / No 1 pt
  18. Ready-to-eat product is handled with gloves or deli paper, never with bare hands Yes / No 1 pt
  19. Slicer safety and cleanliness Rating
    • Guards in place and no residue found 5 pts
    • Guards in place but residue or log gaps 3 pts
    • Guard missing or heavy build-up 1 pt

3. Hot foods 22 items

  1. Rotisserie chickens are cooked to an internal temperature of 165°F (74°C) or above Yes / No 1 pt
  2. The cooked temperature of each rotisserie batch is recorded Yes / No 1 pt
  3. Internal temperature of a chicken from the latest rotisserie batch (°F or °C) Number
  4. Food in the hot case is held at 135°F (57°C) or above, or at the higher temperature required locally Yes / No 1 pt
  5. Temperature of a product taken from the hot case (°F or °C) Number
  6. Every pan and package in the hot case is marked with the time it went in Yes / No 1 pt
  7. Hot items are discarded at the end of the hold time set by company policy Yes / No 1 pt
  8. Rotisserie chickens were available in the warmer at the time of the visit Yes / No 1 pt
  9. The hot food production plan by time of day is posted and followed Yes / No 1 pt
  10. The fryer oil log shows daily filtering and oil changes on the schedule Yes / No 1 pt
  11. Hood filters over the fryer and rotisserie are free of grease build-up Yes / No 1 pt
  12. Date on the hood fire suppression system inspection tag Date
  13. Raw chicken for the rotisserie is prepared in a designated area with utensils used for nothing else Yes / No 1 pt
  14. Raw chicken is stored on the lowest shelf of the deli cooler in a leakproof container Yes / No 1 pt
  15. Rotisserie drip pans are emptied once cool and the grease goes into the rendering container Yes / No 1 pt
  16. Hot foods kept for cold sale are cooled in shallow pans or a blast chiller Yes / No 1 pt
  17. The cooling log shows times and temperatures for each batch cooled Yes / No 1 pt
  18. Each soup well has a lid and its own ladle Yes / No 1 pt
  19. Each soup has a label showing its name and allergens Yes / No 1 pt
  20. Utensils on the self-serve hot bar are changed at the frequency set by company policy Yes / No 1 pt
  21. Heat-resistant gloves are available at the rotisserie and fryer Yes / No 1 pt
  22. Hot food quality and availability Rating
    • Fresh, hot and available 5 pts
    • Limited choice or tired product 3 pts
    • Empty or poor 1 pt

4. Cold case 19 items

  1. The service deli case is at 41°F (5°C) or below Yes / No 1 pt
  2. Service deli case temperature (°F or °C) Number
  3. The grab-and-go case is at 41°F (5°C) or below Yes / No 1 pt
  4. Grab-and-go case temperature (°F or °C) Number
  5. A bulk salad measured in the service case was at 41°F (5°C) or below Yes / No 1 pt
  6. Store-made sandwiches and salads carry a label with ingredients, allergens, net weight and date Yes / No 1 pt
  7. The grab-and-go case is set to its planogram Yes / No 1 pt
  8. The grab-and-go case is full at the start of the lunch period Yes / No 1 pt
  9. Sandwiches and wraps are assembled in small batches so ingredients stay out of refrigeration only for the time company policy allows Yes / No 1 pt
  10. Sushi rice held at room temperature is covered by the acidification or time-control record required by local regulation Yes / No 1 pt
  11. A sneeze guard covers the full length of the olive bar and salad bar Yes / No 1 pt
  12. Each item on the olive bar and salad bar has its own utensil, with the handle out of the food Yes / No 1 pt
  13. Every item on the self-serve bars has a label with its name and allergens Yes / No 1 pt
  14. Salad bar pans are filled no higher than the chill line Yes / No 1 pt
  15. Cut-and-wrapped specialty cheeses are tightly wrapped, with no unintended mold Yes / No 1 pt
  16. Cheese wires and knives are cleaned between blue cheeses and other cheeses Yes / No 1 pt
  17. Cook-before-eating items such as take-and-bake pizza and kebabs are in their own section and labeled as needing cooking Yes / No 1 pt
  18. A thermometer can be read in every cold case without moving product Yes / No 1 pt
  19. Presentation of the cold cases Rating
    • Full, neat and well labeled 5 pts
    • Some gaps or untidy 3 pts
    • Sparse or poorly kept 1 pt

5. Dating 18 items

  1. Every opened chub of meat and block of cheese is labeled with the date it was opened Yes / No 1 pt
  2. Opened meats and cheeses are discarded by the use-by day set by company policy and local regulation Yes / No 1 pt
  3. Bulk salads are labeled with the date the tub was opened or the salad was made Yes / No 1 pt
  4. The shelf-life chart for store-made items is posted at the prep station Yes / No 1 pt
  5. Two employees asked explained the day-dot or color-coded date labels the same way Yes / No 1 pt
  6. Old date labels are fully removed from containers when they are washed Yes / No 1 pt
  7. Unopened chubs and tubs in the deli cooler are placed so the earliest best-before date is used first Yes / No 1 pt
  8. No item in the grab-and-go case is past its date Yes / No 1 pt
  9. Number of out-of-date or undated items found in the deli cases and cooler Number
  10. Pre-sliced packs carry the slicing date Yes / No 1 pt
  11. Chilled rotisserie chicken for cold sale is labeled with the cook date Yes / No 1 pt
  12. Thawed products such as soups and breaded chicken are labeled with the thaw date Yes / No 1 pt
  13. Breading flour and egg wash are discarded at the interval set by company policy Yes / No 1 pt
  14. Squeeze bottles and tubs of sauces and dressings are labeled with contents and date Yes / No 1 pt
  15. Olive bar and salad bar pans are replaced with fresh pans, not topped up Yes / No 1 pt
  16. The morning date check was done before opening and the pull list is initialed Yes / No 1 pt
  17. Out-of-date deli product is scanned or logged as shrink before it is discarded Yes / No 1 pt
  18. Date marking in the deli Rating
    • Complete and correct 5 pts
    • Isolated gaps 3 pts
    • Many items undated or expired 1 pt

6. Sanitation 22 items

  1. Counters, scale platters and tongs are sanitized at least every 4 hours and between tasks Yes / No 1 pt
  2. A sanitizer bucket or spray bottle is at each work station Yes / No 1 pt
  3. Sanitizer solution at the work stations tests within the range on the product label Yes / No 1 pt
  4. Sanitizer concentration measured at a deli work station (ppm) Number
  5. Wiping cloths are kept in sanitizer solution between uses Yes / No 1 pt
  6. According to the log, the deli case deck pans, drains and coils were deep-cleaned within the last 7 days Yes / No 1 pt
  7. The rotisserie interior, glass and spits are cleaned every day Yes / No 1 pt
  8. The floor around the fryer is free of grease Yes / No 1 pt
  9. A non-slip mat is in place at the fryer Yes / No 1 pt
  10. Employees were seen washing hands when moving from raw chicken preparation to ready-to-eat tasks Yes / No 1 pt
  11. Gloves are changed after handling money, raw product or waste Yes / No 1 pt
  12. Where the company runs a swab or ATP testing program, the results for the last scheduled test are filed at the store Yes / No 1 pt
  13. Floor drains and the floor under slicer tables are cleaned daily, with no standing water Yes / No 1 pt
  14. The dishwasher final rinse temperature or sanitizer level is checked and logged daily Yes / No 1 pt
  15. Pans and utensils are air-dried on racks, not towel-dried or stacked wet Yes / No 1 pt
  16. Hair restraints, and beard nets where company policy calls for them, are worn by everyone in the deli Yes / No 1 pt
  17. Employees asked know they must report vomiting or diarrhea and stay away from food handling Yes / No 1 pt
  18. Used fryer oil is moved to the rendering tank with a closed caddy Yes / No 1 pt
  19. Sneeze guards and customer-facing glass are free of smears and fingerprints Yes / No 1 pt
  20. Sanitation of the deli Rating
    • Clean throughout 5 pts
    • Isolated areas need cleaning 3 pts
    • Widespread soil or build-up 1 pt
  21. Name of the deli manager or person in charge Short text
  22. Corrective actions required Comments

About this template

This checklist is part of the InspectLoop template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In InspectLoop you can add photos, assign corrective actions, require sign-off and compare results across sites.

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